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Jazz Cooker’s Black Bean Chili

I don’t remember ever having this at the Jazz Cooker in Indianapolis IN but it was in the recipe book. I think it might have been one of the soups of the day. Loads of beans thick chili with a hint of cinnamon that will keep you warm in the winter AND in the summer is amazing to make chili cheese dogs with. Put it on a hamburger bun and It also makes a mean Sloppy Joe.

Ingredients

1½ pound ground beef

1 small white onion, diced

1 can 15 ounces black beans

1 can 15 ounces diced tomatoes

1 tablespoon Worcestershire

1 cup ketchup

3 tablespoons chili powder

1 Tablespoon cumin

½ teaspoon cayenne

⅛ teaspoon cinnamon

Directions

Step 1

On high heat in a large pot, brown the ground beef. Add the diced onions and saute until slightly translucent. Remove from heat and drain the fat.

Step 2

Return to pot and place on medium high-heat. Add all of the remaining ingredients. Bring to a low boil, lower the temperature and simmer for 20 minutes to an hour. Serve with oyster cracker and sour cream.